Pumpkin Empanadas

Esperanza's Cafe (Joe T. Garcia's Bakery)- Fort Worth, Tx
Makes: 16

Pumpkin Filling
1 (15 oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/4 teaspoon ginger, optional
1/8 teaspoon cloves, optional

Empanada Dough
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening

For filling: Mix ingredients together and set aside.
Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking
powder, and cinnamon. Using an electric mixer, gradually blend in half of
the flour. Add shortening and thoroughly mix, then gradually blend in
remaining flour.
Divide dough into 4 equal parts, ten shape each into 4 dough balls. Slap
the dough balls between the palms of your well-floured hands until
somewhat flattened, then roll on a floured surface until circles
approximately 4 inches in diameter and 1/8 inch thick.
Put about 1 1/2 tablespoons of filling in the center of each circle, fold
over, and seal edges by pressing lightly with a fork on both sides.

Bake on greased cookie sheet until golden brown, 18 to 20 minutes (watch
carefully; they can burn quickly).

Source: <http://www.gourmetsleuth.com/pumpkinempanadas.htm>

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